Morgan F, Bonnin V, Mallereau M P, Perrin G
Institut Technique des Produits Laitiers Caprins, Surgères, France.
Int J Food Microbiol. 2001 Feb 28;64(1-2):217-21. doi: 10.1016/s0168-1605(00)00452-9.
Soft lactic cheeses were manufactured with raw goat milk inoculated with Listeria monocytogenes. The physico-chemical and microbiological characteristics of curds and cheeses were determined after each processing step as well as during ripening and refrigerated storage. The fate of Listeria monocytogenes was evaluated by enumeration on PALCAM agar and by a qualitative detection after a double selective enrichment procedure. The results showed that the physico-chemical and microbiological characteristics of lactic cheeses caused a decrease of Listeria monocytogenes counts. However, this decrease did not lead to the complete disappearance of the pathogen and Listeria monocytogenes was able to survive in soft lactic cheeses made with raw goat milk.
用接种了单核细胞增生李斯特菌的生山羊奶制作软质乳酸奶酪。在每个加工步骤之后以及成熟和冷藏储存期间，测定凝乳和奶酪的理化及微生物特性。通过在PALCAM琼脂上计数以及在双重选择性富集程序后进行定性检测来评估单核细胞增生李斯特菌的存活情况。结果表明，乳酸奶酪的理化及微生物特性导致单核细胞增生李斯特菌数量减少。然而，这种减少并未导致该病原体完全消失，单核细胞增生李斯特菌能够在以生山羊奶制作的软质乳酸奶酪中存活。
